Bringing the campfire fav into the kitchen, this S’mores Crepe Cake recipe has chocolate crepe layers topped with 30-layers of marshmallow buttercream, topped with chocolate ganache and toasted marshmallows.

I feel like I’ve totally become that old man that just talks and whines about the weather every day. So, with that said, it’s so damn hot out, y’all! I am beyond ready for fall. So much so that I decided to bring the campfire indoors with this S‘mores Crêpe Cake. — Layers of paper-thin chocolate crêpes, marshmallow buttercream, topped with chocolate ganache and toasted marshmallows.

I realize that this cake might seem a bit daunting at first glassy-chocolate glance, but it really isn’t so bad. All of the components can be assembled individually ahead of time, requiring only a quick assembly.

I ended up making the crêpes on a Friday night and tossed them in the fridge (they freeze great as well), buttercream on Sunday, and finished it off on Monday. I skipped Saturday because I made a (somewhat irresponsible) impulse purchase of a 3D printer and ended up sitting in my living room floor like a child at Christmas trying to assemble and play with it. More on that later…

Be sure you are following along on Instagram. I’ve posted some fun Stories there with what kitchen ideas I am creating on the 3D printer.

Much like s‘mores, this cake is best served riiiiight when you toast the marshmallows. You can find a recipe for homemade marshmallow like I used here, or just toss on some of your favs from the bag. Any excuse to use a flame thrower in the kitchen is a good dessert in my book. Enjoy!

12 Servings

S'mores Crêpe Cake

Name: S'mores Crêpe Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 Servings
Cuisine: French
Ingredients: 500 g / about 4 cups flour, all-purpose or French T-55; 25 g / 1/4 cup cocoa powder, unsweetened; 150 g / 3/4 cup sugar; 1L / 4 cups milk; 25 g / 2 tablespoons butter, unsalted; 4 eggs, whole; 6 g / 1 teaspoon salt; 250 g / 1 cup milk; 50 g / 6 tablespoons flour; 230 g / 1 cup butter, room temp.; 90 g / 3/4 cup sugar, confectioners/powdered; 1 tablespoon vanilla bean paste (or extract); 1 cup marshmallow fluff; 175 g / 1 cup chocolate; 2/3 cup heavy cream; marshmallows; graham crackers, crushed

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours

Bringing the campfire fav into the kitchen, this S'mores Crepe Cake recipe has chocolate crepe layers topped with 30-layers of marshmallow buttercream, topped with chocolate ganache and toasted marshmallows. From SouthernFatty.com.

Ingredients

Chocolate Crepes

500 g / about 4 cups flour, all-purpose or French T-55
25 g / 1/4 cup cocoa powder, unsweetened
150 g / 3/4 cup sugar
1L / 4 cups milk
25 g / 2 tablespoons butter, unsalted
4 eggs, whole
6 g / 1 teaspoon salt

Marshmallow Buttercream

250 g / 1 cup milk
50 g / 6 tablespoons flour
230 g / 1 cup butter, room temp.
90 g / 3/4 cup sugar, confectioners/powdered
1 tablespoon vanilla bean paste (or extract)
1 cup marshmallow fluff

Chocolate Ganache

175 g / 1 cup chocolate
2/3 cup heavy cream

Finishing

marshmallows
graham crackers, crushed

Instructions

Chocolate Crêpes

Whisk dry ingredients together well in large bowl.
Whisk together wet ingredients in a separate bowl.
Combine and mix very well. The batter will be quite thin.
Optionally, but preferably for best results, chill the batter for at least an hour. It can easily sit overnight covered in the refridgerator.
To cook crepes, heat a shallow skillet (non-stick preferred) over medium heat. If you have a thermal thermometer, the ideal temperature for the pan is 400 F.
Pour about 1/4 cup batter into the pan and quickly swirl it around or use a crepe tool to spread evenly. Do this quickly and evenly. It may take a few for practice.
Cook for about a minute and carefully flip. Cook for an additional 30 seconds until slightly crispy on the edges and browned.
Transfer to a rack to cool.
Continue to cook crepes, placing cooked crepes on top of the stack.
You may chill or freeze the finished crepes (wrap well) if desired before assembly. If frozen, thaw in fridge for a couple hours before using.

Marshmallow Buttercream

While cake is cooling completely, make the frosting:
Combine flour and milk in saucepan over medium heat.
Stir constantly until reduced and thick. Look for a paste-like consistency. Stop when you can see the bottom of the pan remain when stirring through mixture.
Remove and cool.
Cream butter and sugar 2-3 minutes until light and fluffy.
Add cooled flour mixture and mix at medium/medium-high speed until mixed thoroughly.
Be sure to scrape sides.
Mix in vanilla.
Optionally, use a sieve to strain any lumps.
Whip in marshmallow cream.

Chocolate Ganache

Place finaely chopped chocolate in heat-safe bowl.
Warm heavy cream in microwave for 30-60 seconds, stirring often to prevent any burning.
Pour hot cream over chocolate and allow to sit for 5 minutes.
With a spatula, gently mix until fully melted.
Cool slightly.

Finishing

Alternate the crepes and marshmallow buttercream. I used a scoop to keep the buttercream amount consistent. It should be quite thin between each layer.
Top with ganache and crushed graham crackers.
Place marshmallows on top.
Toast when ready to serve.
Enjoy! Find more recipes on SouthernFatty.com
Share what you've made with us on social media by tagging @southernfatty / #southernfatty.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 348 Total Fat: 12g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 2g Cholesterol: 30mg Sodium: 90mg Carbohydrates: 24g Fiber: 2g Sugar: 16g Protein: 7g

S’mores Crêpe Cake

S'mores Crêpe Cake